Portuguese Olive Oil Cake with Kumquat Chutney
Recipe By: Sheila McDuffie
: Cake
Cuisine: Spain and Portugal
Serves: 8
- 1 cup flour
- ¾ cup quick cooking polenta or fine cornmeal
- ¾ cup demerara sugar
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 3 oranges
- 3 eggs
- ¾ cup mild olive oil
- 1½ cups kumquat chutney or marmalade
- Preheat oven to 350 degrees F.
- Oil and flour a 9-inch round cake pan.
- Place the flour, sugar, baking powder, and salt in a large mixing bowl and whisk to combine.
- Zest and squeeze the oranges. You should have ¾ of a cup of juice.
- Place the eggs, olive oil, orange juice, and zest in a medium size bowl and whisk to combine.
- Add the egg mixture to the flour mixture. Stir until just combined.
- Pour the batter into the prepared cake pan.
- Bake for 45 minutes, until lightly browned and a skewer or knife comes out clean.
- Place cake pan on a cooling rack.
Refrigerate, tightly covered for up to 5 days.
Recipe by The Gardener Cook at https://www.thegardenercook.com/portguguese-olive-oil-cake-with-kumquat-chutney/
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